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What kind of edge would be best for slicing proteins w/a Sujihiki? Refined or toothy? I want clean cuts on cooked meats and occasionally raw fish.

Steve

DefMunky

Post subject: Re: Edge for Suji slicing proteins

Posted: Tue Nov 26, 2013 11:48 am

Joined: Mon Nov 18, 2013 11:44 amPosts: 627

I'm sure the answer varies, but I have always thought for raw meats/fish you want a refined, polished edge. Something that leaves the surface smooth and glossy. For veggies, sausage, cooked meats, anything with a crust or skin to go through a toothier edge would be better. I don't know which is preferred for cutting sushi rolls though as you could be cutting through saran wrap, nori, rice, fish, and veggies. lol I would think toothy if for no other reason than to get through the saran wrap (if used), but I am no sushi chef.

Personally I like an edge with some bite to it regardless (meat or veggies) as opposed to a mirror shine on the cutting edge. Then again I am not making sushi and am not too picky with the cut area of my meats. lol

taz575

Post subject: Re: Edge for Suji slicing proteins

Posted: Tue Nov 26, 2013 12:51 pm

Forum Moderator

Joined: Thu Apr 26, 2012 11:13 amPosts: 3166Location: CT

Aoto, Hakka or Rika 5K and strop should work well for proteins. You want some tooth to it. I like J nats for this! If you want more polish, stick with a J nat since it will leave a toothier edge due to grit variance.

Adam Marr

Post subject: Re: Edge for Suji slicing proteins

Posted: Tue Nov 26, 2013 12:57 pm

Forum Moderator

Joined: Mon Apr 23, 2012 1:36 pmPosts: 3330

For raw fish....highly refined. it doesn't seem to matter as much when cutting cooked proteins.

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